Crunchy Broccoli Salad
A vibrant and crunchy broccoli salad tossed with ranch dressing, cherry tomatoes, and shredded carrots, perfect as a side dish for any meal.
Ingredients
Main ingredients
- 2 cups fresh broccoli florets Look for tight, deep-green crowns.
- 1 cup cherry tomatoes, halved Choose firm, glossy tomatoes; halve right before tossing.
- 1/2 cup shredded carrots Adds color and mild sweetness.
- 1/2 cup ranch dressing Use a good-quality bottled ranch or homemade mix.
- 1/4 cup red onion, thinly sliced Slice paper-thin to avoid overpowering the salad.
- 1/4 cup sunflower seeds (optional) Adds a nutty crunch.
- to taste Salt and pepper Use a light hand as ranch may already have sodium.
Instructions
Preparation
- In a large bowl, combine the broccoli florets, halved cherry tomatoes, shredded carrots, and thinly sliced red onion. Toss briefly so the veggies are evenly mixed.
- Pour the ranch dressing over the vegetables and fold gently until everything is coated.
- Season to taste with salt and pepper and toss again to distribute seasoning.
- If using, sprinkle the sunflower seeds on top just before serving for added crunch.
- Serve immediately or chill briefly before serving for a crisper bite.
Notes
Store in an airtight container in the fridge for up to 2 days; the salad may soften over time. Do not freeze. For larger gatherings, toss just before service to avoid sogginess.